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  • Smoked Ditch Chicken by Backcountry Hunters & Anglers
 
  • Smoked Ditch Chicken by Backcountry Hunters & Anglers
 

Smoked Ditch Chicken by Backcountry Hunters & Anglers

Smoked Ditch Chicken by Backcountry Hunters
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0.00Smoked Ditch Chicken by Backcountry Hunters
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  • Difficulty3/5
  • Prep time15 mins
  • Cook time1.5 hours
  • Serves2 - 4
  • HardwoodHickory

This recipe by Backcountry Hunters & Anglers is an invigorating flavored pheasant that’s seasoned with snappy flavors and hardwood Traeger smoke for a quick dinner or post-hunting feast.

Ingredients

  • 1 White Onion
  • 1 Red Pepper
  • to taste Salt
  • to taste Pepper
  • 4 Tbsp. Olive Oil
  • 1 box, for serving Uncle Ben's Instant Rice Pilaf
  • to taste Salt
  • to taste Pepper
  • 4 Tbsp. Olive Oil
  • 1 box, for serving Uncle Ben's Instant Rice Pilaf

Preparation

When ready to cook, start the Traeger grill on Smoke until a fire is established (4-5 minutes). Increase the temperature to 275 F and preheat, lid closed, for 10-15 minutes.

Clean and rinse pheasant breasts and thighs; place in a large ziplock bag. Add a liberal amount of Traeger Saskatchewan Rub and Rooster Booster. Shake vigorously; set aside.

Slice the onions into thin sections. Quarter the peppers, removing the core. Brush onions and peppers lightly with olive oil and lightly apply salt and pepper. Place the vegetables on tin foil on one side of the grill; give the vegetables an ample head start on the pheasant (at least an hour), as pheasant is lean and will cook quickly.

After allowing the veggies to smoke for at least an hour, place the pheasant on the grill, keeping the grill at 275 F. Cook for 30 to 45 minutes.

Remove the pheasant and veggies from the grill; serve over a bed of rice pilaf. Enjoy!

  • Difficulty3/5
  • Prep time15 mins
  • Cook time1.5 hours
  • Serves2 - 4
  • HardwoodHickory

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